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576 producten
Ventresca Sauce Conserveria Tonnina
Tuna belly is the fatty part located in the ventral area of the fish, and is considered the most valuable and tasty part.
Conserveria Tonnina
The conserveria tonnina takes its name from a specific processing of a part of the tuna fish typical of the island of Elba. The shop is located near the historic cove in Portoferraio, in front of the fishermen’s boats. Here, traditional recipes with the original flavour of the ancient Elban tradition are prepared and preserved, faithfully following the methods, customs and recipes of seafaring custom. One of the values that the Conserveria Tonnina boasts is the quality of the fish products, all caught in the sea adjacent to Elba and in Italy. The products are diverse and undergo specific processing, the most commonly used fish being tuna, anchovies, skipjack and mackerel. The products are rich in omega 3 and protein, and the processing and preservation contribute to maintaining the flavour without altering it.
Label:
Tuna belly with yellow datterino tomatoes
yellow tomatoes 62%, yellowfin tuna 22% (Thunnus Albacares), olive oil, onion, capers, parsley, wine vinegar (contains sulphites), salt.
Average nutritional values per 100 grams of product:
energy 121.8 kcal, fat 8.9 g, of which saturated fatty acids 1.2 g, carbohydrates 4.7 g, total sugars 5.1 g, fibre 0.6 g, protein 6.2 g, salt 1.8 g.
Store in a cool, dry place. Once opened, keep refrigerated and consume within 3 days.
Net weight 290gr
Produced and packaged in the factory: ITH0T0DCE for Tonnina srl via Buontalenti, 4 57037 Portoferraio (LI) - Elba Island
Tuna belly Conserveria Tonnina
Tuna belly is the fatty part located in the ventral area of the fish, and is considered the most valuable and tasty part.
Conserveria Tonnina
The conserveria tonnina takes its name from a specific processing of a part of the tuna fish typical of the island of Elba. The shop is located near the historic cove in Portoferraio, in front of the fishermen’s boats. Here, traditional recipes with the original flavour of the ancient Elban tradition are prepared and preserved, faithfully following the methods, customs and recipes of seafaring custom. One of the values that the Conserveria Tonnina boasts is the quality of the fish products, all caught in the sea adjacent to Elba and in Italy. The products are diverse and undergo specific processing, the most commonly used fish being tuna, anchovies, skipjack and mackerel. The products are rich in omega 3 and protein, and the processing and preservation contribute to maintaining the flavour without altering it.
Label:
Tuna Belly in Olive Oil
Ingredients: Yellowfin tuna 72% (Thunnus Albacares), olive oil 27%, salt, vinegar (sulphites). FAO zone 61,71,77,81 Caught with hand lines
Average nutritional values per 100 grams of product:
energy 368.72 kcal, fat 34.12 g, saturated fatty acids 4.24 g, carbohydrates 1.54 g, sugars 0 g, fibre 0 g, protein 25.86 g, salt 1.54 g
Store in a cool, dry place. Once opened, store in the refrigerator and consume within 3 days.
Net weight 180 g - Drained weight 130 g
Produced and packaged in the factory: ITH0T0DCE for Tonnina srl via Buontalenti, 4 57037 Portoferraio (LI) - Elba Island
Ingrediënten:
Durumtaremeel, water.
Gemiddelde voedingswaarden per 100 g product:
Energie 1446/346 Kj/Kcal, vet 1,5 g, waarvan VETZUREN 0,3 g, koolhydraten 72 g, waarvan SUIKERS 3,5 g, eiwitten 11 g, zout 0 g.
Pasta Toscana:
Ontstaan uit de intuïtie en het voortdurende onderzoek van Pastificio Fabianelli, heeft hun pasta niet alleen uitstekende organoleptische eigenschappen, maar helpt ook de gezondheid te behouden, de spijsvertering te bevorderen en hart- en vaatziekten en stofwisselingsziekten te voorkomen. Hoogwaardige durumtarwe uit een gecertificeerde toeleveringsketen van Toscaanse en Italiaanse boeren wordt gecombineerd met het zuiverste water van ons land om een product te bieden dat respect heeft voor mens en milieu.
Penne Rigate Pasta Toscana additional information:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn’t shake.
Label:
Ingredients: Durum wheat flour, water. May contain traces of egg, soy, mustard.
Average nutritional values per 100 g of product
Energy 1446/346 Kj/Kcal, Fat 1.5 g, of which FATTY ACIDS 0.3 g, Carbohydrates 72 g, of which SUGARS 3.5 g, Protein 11 g, Salt 0 g
Durum wheat semolina pasta
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 8-10 minutes.
Produced and packaged by Pastificio Fabianelli SPA, Via S. Antonio 107, Castiglion Fiorentino (AR)
Pasta Toscana:
Born from the intuition and continuous research of Pastificio Fabianelli, their pasta not only has excellent organoleptic properties, but also helps preserve health, facilitating digestion and the prevention of cardiovascular and metabolic diseases. High quality durum wheat from a certified supply chain of Tuscan and Italian farmers meets the purest water of our land to offer a product that respects man and the environment
Spaghetti Pasta Toscana additional information:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn’t shake.
Label:
Ingredients: Durum wheat flour, water. May contain traces of egg, soy, mustard.
Average nutritional values per 100g of product
Energy 1593 kj - 378 kcal, Fat 1.9 g, of which FATTY ACIDS 0.8 g, Carbohydrates 76 g, of which SUGARS 1.4 g, Protein 12.4 g, Salt 0.02 g
Durum wheat semolina pasta
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 7-9 minutes.
Produced and packaged by Pastificio Fabianelli SPA, Via S. Antonio 107, Castiglion Fiorentino (AR)
Pasta Toscana:
Born from the intuition and continuous research of Pastificio Fabianelli, their pasta not only has excellent organoleptic properties, but also helps preserve health, facilitating digestion and the prevention of cardiovascular and metabolic diseases. High quality durum wheat from a certified supply chain of Tuscan and Italian farmers meets the purest water of our land to offer a product that respects man and the environment
Dischi Pasta Toscana additional information:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn’t shake.
Label:
Ingredients: durum wheat semolina, water. May contain traces of eggs, soy, mustard.
Average nutritional values per 100 g of product
Energy 1593 kj - 378 kcal, Fat 1.9 g, of which FATTY ACIDS 0.8 g, Carbohydrates 76 g, of which SUGARS 1.4 g, Protein 12.4 g, Salt 0.02 g
Durum wheat semolina pasta
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 7-9 minutes.
Produced and packaged by Pastificio Fabianelli SPA, Via S. Antonio 107, Castiglion Fiorentino (AR)
Pasta Toscana:
Born from the intuition and continuous research of Pastificio Fabianelli, their pasta not only has excellent organoleptic properties, but also helps preserve health, facilitating digestion and the prevention of cardiovascular and metabolic diseases. High quality durum wheat from a certified supply chain of Tuscan and Italian farmers meets the purest water of our land to offer a product that respects man and the environment
Tortiglioni Pasta Toscana additional information:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn’t shake.
Label:
Ingredients: durum wheat semolina, water. May contain traces of eggs, soy, mustard.
Average nutritional values per 100 g of product
Energy 1593 kj - 378 kcal, Fat 1.9 g, of which FATTY ACIDS 0.8 g, Carbohydrates 76 g, of which SUGARS 1.4 g, Protein 12.4 g, Salt 0.02 g
Durum wheat semolina pasta
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 7-9 minutes.
Produced and packaged by Pastificio Fabianelli SPA, Via S. Antonio 107, Castiglion Fiorentino (AR)
Pasta Toscana:
Born from the intuition and continuous research of Pastificio Fabianelli, their pasta not only has excellent organoleptic properties, but also helps preserve health, facilitating digestion and the prevention of cardiovascular and metabolic diseases. High quality durum wheat from a certified supply chain of Tuscan and Italian farmers meets the purest water of our land to offer a product that respects man and the environment
Fusilli Pasta Toscana additional information:
Excellent type of pasta, versatile for all Tuscan and non-Tuscan recipes, doesn’t shake.
Ingredients:
Ingredients: durum wheat semolina, water. May contain traces of eggs, soy, mustard.
Average nutritional values per 100 g of product
Energy 1593 kj - 378 kcal, Fat 1.9 g, of which FATTY ACIDS 0.8 g, Carbohydrates 76 g, of which SUGARS 1.4 g, Protein 12.4 g, Salt 0.02 g
Durum wheat semolina pasta.
Country of cultivation of wheat: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 7-9 minutes.
Produced and packaged by Pastificio Fabianelli SPA, Via S. Antonio 107, Castiglion Fiorentino (AR) Produced and packaged in the factory in Via degli Artigiani 19, 52037 San Sepolcro
Pasta Toscana:
Born from the intuition and continuous research of Pastificio Fabianelli, their pasta not only has excellent organoleptic properties, but also helps preserve health, facilitating digestion and the prevention of cardiovascular and metabolic diseases. High quality durum wheat from a certified supply chain of Tuscan and Italian farmers meets the purest water of our land to offer a product that respects man and the environment
Wild Boar Crostino Il Vallino how to use:
Perfect for your Tuscan Aperitf!
Label:
Wild boar meat 38%, diced tomatoes, pork heart,
pork liver, onions, extra virgin olive oil, olives,
red wine, salt, dark chocolate (contains soy lecithin),
garlic, pepper, sage, rosemary.
Average nutritional values per 100g of product:
energy 702kj-168kcal, fat 13.6g of which saturated 3.3g, carbohydrates 0.8g of which sugars 0.4g, protein 10.6g, salt 1.2g
Produced in Castellina Marittima (PI) Italy
Frandi Italia srl P.zza Barontini 26 57023 Cecina (LI)
After opening, store in the refrigerator between 0° and 4° and consume within 7 days.
The history of Il Vallino:
Il Vallino is an Italian organisation specialising in the distribution of excellent Tuscan food products. Their company guarantees the highest quality thanks to culture and expertise acquired over decades. Only products that respect tradition are selected within the company, pursuing the goal of excellent products.
How to book an Around Tuscany experience:
- select the experience you prefer ( remember that experiences cannot be purchased together with physical products).
- each experience must be purchased at least 3 business days before the date you would like to have it.
- Add to cart and proceed to checkout to complete your order
- once payment is made you will be contacted by our staff to arrange the day and date of the experience.
- to speed up the process we ask that you include your preferred day and time in your order notes (available at checkout).
- The price as shown is for 1 person, at the Cart page you can add as many voucher you need (examples 2 vouchers for 2 person, 10 vouchers for 10 person)
Vivia Bianco Maremma Toscana Le Mortelle, Tasting notes:
Vivia 2022 is straw yellow in colour with brilliant greenish highlights. The olfactory impact is intense and characterised by pleasant aromas of ripe fruit, such as pear, apple and pineapple, well in harmony with fine notes of orange blossom and chamomile; elegant citrus and Mediterranean herb sensations reminiscent of sage complete the bouquet. The palate is vibrant and savoury, with a final freshness that persists, showing hints of lemon and rosemary.
Vivia Bianco Maremma Toscana Le Mortelle
Upon arrival at the winery, the grapes were softly pressed and vinified separately to bring out the characteristics of each variety. The must thus obtained was brought to a temperature of 10 °C for about 24 hours to favour its natural clarification; it was then transferred to stainless steel tanks, where alcoholic fermentation took place at a controlled temperature of 16 °C. Vivia matured briefly in stainless steel in contact with its yeasts for about 3 months before being bottled in January 2023.
Le Mortelle:
Fattoria Le Mortelle is located in the heart of the Tuscan Maremma, just a few kilometres from Castiglione della Pescaia, in an extraordinary and fascinating position both for its nature and for the history of the places that surround it. Since 1999, the family has been working on both the vineyards and the new wine cellar with the conviction that the area, still emerging in the Italian wine scene, is highly suited to the production of quality wines and that the characteristics of the terroir and the varieties cultivated can be best expressed here. The farm extends over 270 hectares, 170 of which are planted with vines. The 170 hectares of vineyards are mainly planted with Cabernet Sauvignon and Cabernet Franc, in addition to more recent plantings of white varieties such as Vermentino, Ansonica and Viognier, and a small proportion of Carménère. The soil, of medium texture, sandy and loamy, has a predominantly siliceous-clayey composition and is, in certain areas, rich in skeleton.
BotroseccoDOC Le Mortelle, Tasting notes:
Botrosecco 2021 has a ruby red colour. The nose is dominated by notes of ripe small red fruits such as currants and sour cherries, in harmony with delicate nuances of white pepper, tobacco and Mediterranean herbs. The palate is pleasant and persistent, with enveloping tannins and an intense finish of fresh fruit and cocoa.
Botrosecco DOC Le Mortelle
Upon arrival at the winery, the grapes, carefully selected at harvest, were destemmed and gently crushed and transferred to stainless steel tanks; here alcoholic fermentation took place at a temperature of around 25 °C in order to enhance the characteristic varietal aromatic component and maintain greater fruit integrity. During maceration, which lasted about 15 days, appropriate soaking of the pomace cap was carried out to extract only the most valuable tannins. The wine was then transferred to stainless steel tanks, where malolactic fermentation took place and was completed by the end of the year. Botrosecco rested 9 months in barriques before ageing in bottles.
Le Mortelle:
Fattoria Le Mortelle is located in the heart of the Tuscan Maremma, just a few kilometres from Castiglione della Pescaia, in an extraordinary and fascinating position both for its nature and for the history of the places that surround it. Since 1999, the family has been working on both the vineyards and the new wine cellar with the conviction that the area, still emerging in the Italian wine scene, is highly suited to the production of quality wines and that the characteristics of the terroir and the varieties cultivated can be best expressed here. The farm extends over 270 hectares, 170 of which are planted with vines. The 170 hectares of vineyards are mainly planted with Cabernet Sauvignon and Cabernet Franc, in addition to more recent plantings of white varieties such as Vermentino, Ansonica and Viognier, and a small proportion of Carménère. The soil, of medium texture, sandy and loamy, has a predominantly siliceous-clayey composition and is, in certain areas, rich in skeleton.
Organic Carnaroli Rice from Maremma
Organic Carnaroli rice. Handcrafted in stone, our Carnaroli is perfect for the preparation of creamy risottos that keep cooking well.
Label:
Ingredients: Organic Carnaroli rice
Origin of rice: Italy
Organic Carnaroli rice
Grown in Maremma by Tenuta S. Carlo SRL Agricola Strada Prov. 40 della trappola 147/A 58100 (GR)
Produced in the factory of: Cascina Fornace 28079 Vespolate (NO)
Once opened, store in the refrigerator
Cooking time 18/20 minutes
Tenuta San Carlo
When tasting their rice, you can taste the flavors of the Maremma. Tenuta San Carlo is a unique place, an out-of-the-ordinary farm. Located in the plain of the Ombrone river, inside the Maremma Park, Tenuta San Carlo is immersed in one of the most natural and unspoiled landscapes of Tuscany. To produce top-quality rice, they listen to the land and respect nature, without wanting to dominate it. From the preparation of the soil, to the selection of the seed up to the timing of the harvest, they follow an ethics of sustainability and pay close attention to details in every phase of the process. “From our land to your table” is the slogan of Tenuta San Carlo, speaking of its rice. All rice is naturally grown and worked in stone to ensure maximum quality. In October 2015, Tenuta San Carlo embarked on the multi-year transition path to certified organic production. In fact, very strict ecological standards are followed in the production of rice and no herbicides, pesticides or fungicides are used. Instead, they prefer to start preparing the soil several months before sowing to naturally avoid the growth of weeds and other potential unexpected events that would hinder a healthy harvest. To improve the quality and fertility of the soil, they use techniques such as plant cover and crop rotation. Only two types of rice are produced: Carnaroli Rice and Ribe.
How to book an Around Tuscany experience:
- select the experience you prefer ( remember that experiences cannot be purchased together with physical products).
- each experience must be purchased at least 3 business days before the date you would like to have it.
- Add to cart and proceed to checkout to complete your order
- once payment is made you will be contacted by our staff to arrange the day and date of the experience.
- to speed up the process we ask that you include your preferred day and time in your order notes (available at checkout).
- The price as shown is for 1 person, at the Cart page you can add as many voucher you need (examples 2 vouchers for 2 person, 10 vouchers for 10 person)
- ATTENTION: IF THE MINIMUM NUMBER OF PARTICIPANTS (8) IS NOT REACHED, THE EVENT WILL BE CANCELLED AND THE PRICE OF THE TASTING WILL BE REFUNDED IN FULL.
How to book an Around Tuscany experience:
- select the experience you prefer ( remember that experiences cannot be purchased together with physical products).
- each experience must be purchased at least 3 business days before the date you would like to have it.
- Add to cart and proceed to checkout to complete your order
- once payment is made you will be contacted by our staff to arrange the day and date of the experience.
- to speed up the process we ask that you include your preferred day and time in your order notes (available at checkout).
- The price as shown is for 1 person, at the Cart page you can add as many voucher you need (examples 2 vouchers for 2 person, 10 vouchers for 10 person)
- ATTENTION: IF THE MINIMUM NUMBER OF PARTICIPANTS (8) IS NOT REACHED, THE EVENT WILL BE CANCELLED AND THE PRICE OF THE TASTING WILL BE REFUNDED IN FULL.
Spinach olive leaves Pasta Morelli:
Prepare 1 litre of water for every 100 grams of product to be cooked in a large saucepan; add coarse salt (approx. 10 - 12 grams per litre); bring to the boil; lower the pasta and cook for the indicated time. Strain and season to taste. The presence of fresh wheat germ leaves the cooking water slightly green.
Label:
Ingredients: Durum wheat semolina, water, dehydrated spinach (2.00%). May contain traces of eggs, shellfish, fish, mustard, soy. Nutritional values per 100 g of product: Energy value (kcal): 355, Energy value (kJ): 1487, Protein (g): 13, Carbohydrates (g): 72, Sugars (g): 2.5, Dietary fibre (g): 3.9, Fat (g): 1.5, Saturated fatty acids (g): 0.4, Salt (g): 0.04
Durum wheat semolina pasta with spinach
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 22 minutes.
Antico pastificio morelli 1860 srl via San Francesco, 8 montopoli V/A (PI)
Hystory of Pasta Morelli:
Antico Pastificio Morelli 1860 has been making pasta in Tuscany for five generations, using artisanal techniques, they produce both classic and very special dry pastas with unique taste and characteristics. During the processing of some of their products, they insert the famous wheat germ into the pasta, in fact, during cooking the pasta releases an intense aroma of wheat.
Straccetti with porcini mushroom Pasta Morelli:
Prepare 1 litre of water for every 100 grams of product to be cooked in a large saucepan; add coarse salt (approx. 10 - 12 grams per litre); bring to the boil; lower the pasta and cook for the indicated time. Strain and season to taste
Label:
Ingredients: Durum wheat semolina, water, eggs, wheat germ (3.10%), natural porcini mushroom extract (0.78% EU origin) (Boletus Edulis) equal to 50 g of porcini mushrooms per 1 kg of semolina, natural flavourings. May contain traces of fish, shellfish, mustard and soy. Nutritional values per 100 g of product: Energy value (kcal): 361, Energy value (kJ): 1528, Protein (g): 15, Carbohydrates (g): 69, Sugars (g): 2.8, Dietary fibre (g): 3.7, Fat (g): 2.2, Saturated fatty acids (g): 0.6, Salt (g): 0.05
Durum wheat semolina pasta with wheat germ and porcini mushrooms
Country of wheat cultivation: Italy. Country of milling: Italy.
Store in a cool, dry place.
Recommended cooking time: 5-6 minutes.
Produced and packaged by: Antico pastificio morelli 1860 srl via San Francesco, 8 montopoli V/A (PI)
Hystory of Pasta Morelli:
Antico Pastificio Morelli 1860 has been making pasta in Tuscany for five generations, using artisanal techniques, they produce both classic and very special dry pastas with unique taste and characteristics. During the processing of some of their products, they insert the famous wheat germ into the pasta, in fact, during cooking the pasta releases an intense aroma of wheat.
Pear and Walnut Jam Maremma Vegetale, additional information:
The entire chain of cultivation, processing and packaging is artisanal and performed exclusively by hand, without the use of machines or industrial processes, which is why each individual jar is unique.
Maremma Vegetale
Maremma Vegetale was established in 2014 with the desire to rediscover the flavours and culinary traditions of our territory and with the firm belief that all its products should be the result of the shortest possible supply chain, made up of raw materials cultivated almost exclusively by the company itself, and that processing and storage should take place in the shortest possible time, i.e. within 8 hours of harvesting.
Label:
Extra pear and walnut jam
Ingredients: Pears (68%), raw cane sugar (20%), lemon juice (5%), walnuts (7%). May contain traces of strawberries, celery, sesame seeds and pine nuts.
Average nutritional values per 100 g: energy 179 Kcal 777 kJ, fat 4.9 g, of which saturated 0.0 g, carbohydrates 32.6 g, of which sugars 32.5 g, protein 1.1 g, fibre 3.5 g, salt 0.0 g. Average nutritional values per 100 grams of product: energy 194 kcal-815 kj, fat 9.3 g, of which saturated fatty acids 1.1 g, carbohydrates 19 g, of which sugars 1.4 g, protein 7 g, fibre 5.8 g, salt 1.3 g.
Keep away from heat and moisture. Once opened, store in the refrigerator and consume within 3 days.
Maremma Vegetale Az. Agr. Contestabile Carla loc. Il Cristo 389 58100 Marina di Grosseto
Tortiglioni Pasta Morelli:
Prepare 1 litre of water for every 100 grams of product to be cooked in a large saucepan; add coarse salt (approx. 10 - 12 grams per litre); bring to the boil; lower the pasta and cook for the indicated time. Strain and season.
Label:
Ingredients: Durum wheat semolina, water, wheat germ (3.5%). May contain traces of egg, fish, shellfish, soy, mustard. Nutritional values per 100 g of product: Energy value (kcal): 360, Energy value (kJ): 1526, Protein (g): 15, Carbohydrates (g): 70, Sugars (g): 5.7, Dietary fibre (g): 3.3, Fat (g): 1.8, Saturated fatty acids (g): 1, Salt (g): 0.02. Allergens: Contains cereals containing gluten.
Durum wheat semolina pasta with wheat germ
Country of cultivation of wheat: Italy. Country of milling: Italy.
Store in a cool, dry place
Recommended cooking time: 9 minutes.
Antico Pastificio Morelli 1860 Srl, Via San Francesco, 8, Montopoli V/A (PI)
Hystory of Pasta Morelli:
Antico Pastificio Morelli 1860 has been making pasta in Tuscany for five generations, using artisanal techniques, they produce both classic and very special dry pastas with unique taste and characteristics. During the processing of some of their products, they insert the famous wheat germ into the pasta, in fact, during cooking the pasta releases an intense aroma of wheat.
Apple and Mint jam Maremma Vegetale, additional information:
fresh jam perfect for those who love a healthy breakfast that is tasty and nutritious, ideal for a good start to the day
Maremma Vegetale
Maremma Vegetale was established in 2014 with the desire to rediscover the flavours and culinary traditions of our territory and with the firm belief that all its products should be the result of the shortest possible supply chain, made up of raw materials cultivated almost exclusively by the company itself, and that processing and storage should take place in the shortest possible time, i.e. within 8 hours of harvesting.
Label:
Extra apple and mint jam
Ingredients: apples 77%, raw cane sugar 19%, lemon juice, mint. May contain traces of sesame, celery, walnuts, pine nuts, strawberries.
Average nutritional values per 100 grams of product: energy 131kcal-552kj, fat 0.1g, of which saturated 0.0g, carbohydrates 32.1g, of which sugars 32.1g, protein 0.3g, fibre 1.7g, salt 0.0g
. Store away from heat and humidity. Once opened, keep refrigerated and consume within 3 days.
Maremma Vegetale Az. Agr. Contestabile Carla loc. Il Cristo 389 58100 Marina di Grosseto
Vispa Aglione Sauce Tuscan Elephant Garlic:
It goes well with all dishes, from bruschetta to sauces and main courses. Each jar contains 90g of cream, with 49% aglione.
Label:
Aglione cream
Val di Chiana aglione peppers 49%, extra virgin olive oil, lemon juice, salt
Average nutritional values per 100g of product
energy 450kj-108kcal, fat 9.3g of which saturated 0.2g, carbohydrates 5.3g of which sugars 5.3g, protein 0.6g, salt 1.2g
Once opened, store in the refrigerator between 0° and 4° and consume within 4 days.
Processed and packaged in the factory in Via Piave 55/e Sinalunga (SI) on behalf of Agricola Laschi & Marchi S.S. Via Piave 55/F Sinalunga (SI)
Tuscan Elephant Garlic History:
The Tuscan Elephant Garlic company has specialised in the production of Tuscan Giant Garlic for over seven years and is distinguished by the quality of its products and its respect for Tuscan agricultural tradition. The cultivation of giant Tuscan garlic requires a great deal of care and attention, and the company strives to ensure that its products are always at their freshest and highest quality.
Gr 1 5652 Il Pingro, Tasting notes:
On the palate, this Maremma white wine will make you feel all the flavour of its land, with fruity notes of peach and myrtle and an aftertaste of Mediterranean herbs that will take you on a unique sensory journey through the true flavours of the Maremma
GR 1 5652 Il Pingro:
The name GR1 5652 is linked to the number plate of the Pasqualino tractor, which belonged to our great-grandfather and which we still use to work in the vineyard.
Il Pingro
IL PINGRO is a young business run by Chiara and Margherita: two cousins determined to breathe new life into the old family vineyards. Only 1 km from the sea, in the province of Grosseto, our vines grow on sandy and mineral soils, shaken by the gusts of the Mistral: that is why our wine tastes of the sea. Produced by four hands along the coast of the Tuscan Maremma, GR1 5652 is made from native Ansonica and Procanico grapes. The end result reflects us and our land. Our philosophy is based on healthy and respectful agriculture: every step of the process is done by hand. What we offer is a simple wine, but made with care. Inspired by the taste of the farmer's wine. IL PINGRO comes from 'il Pingrosso', the name of the place where we are located. In the middle of the field is a large maritime pine tree that our great-grandfather planted to find some shade on hot summer days. This pine tree, which grew solitary, became a 'big pine tree' in width, hence the name Pingrosso. Shortened to Pingro, for simplicity's sake. Today that pine has become our symbol, impossible not to notice.
Vermentino Poggio Nibbiale, Tasting notes:
Poggio Nibbiale's Vermentino is a creamy white wine. It combines fresh citrus aromas with aromas of ripe tropical fruit that give it a unique style.
Poggio Nibbiale
That of Poggio Nibbiale is a special story, which begins far away, in Germany... The Buchheim family had always dreamed of having a vineyard in Tuscany. Their wish came true when the Poggio Nibbiale winery was founded in 1998. Their dream of cultivating wine in the beautiful scenery of southern Tuscany became reality. The vineyards of Poggio Nibbiale are located in the hills of Maremma between Scansano and Magliano, 300 metres above the Tyrrhenian Sea, with a magnificent view of Giglio Island, Elba, Montecristo and the Monte Argentario peninsula.
Vermentino Poggio Nibbiale, Vinification:
Selective harvesting by hand, destemming, pressing with a pneumatic press and subsequent fermentation in temperature-controlled stainless steel tanks. After a period of bâtonnage, this wine matures in stainless steel tanks until bottling. In the case of the Vermentino grape variety, decantation and in particular the natural activity of the grape's own enzymes are of great importance. The grape variety is very demanding.
Mille Righe Bio Pasta Fabbri:
100% Tuscan organic semolina pasta. Rough surface, due to bronze drawing. Cooking time: 10 minutes.
Label:
Ingredients: organic durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy and mustard. NUTRITIONAL VALUES PER 100 g, energy 1452 kJ / 347 kcal, fat 1.5 g, of which: saturated fatty acids 0.5 g, carbohydrates 70 g, of which: sugars 2.8 g, fibre 2.9 g, protein 12.7 g, salt 0.02 mg
Organic durum wheat semolina pasta
Country of cultivation of wheat: Italy. Country of milling: Marche (Italy).
Store in a cool, dry place
Recommended cooking time: 12-13 minutes.
Produced and packaged by: Pastificio Artigiano Fabbri S.A.S. Piazza E. Landi, 18 50022 Strada in Chianti (Florence)
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
Spelt Spaghetti Bio Pasta Fabbri, how to use it:
Organic spelt pasta, 100% dicocco spelt. Rough surface, due to bronze drawing. Cooking time: 11 minutes.
Label:
Ingredients: organic spelt flour, water. Contains gluten. May contain traces of eggs, soy and mustard. AVERAGE NUTRITIONAL VALUES PER 100 g: energy 1389 kJ / 332 kcal, fat 2.1 g, of which: saturated fatty acids 0.5 g, carbohydrates 66 g, of which: sugars 3.7 g, fibre 7.1 g, protein 12 g, salt 0.05 mg
Speciality food product made from organic spelt flour
Country of cultivation: Umbria (Italy). Country of milling: Umbria (Italy).
Store in a cool, dry place
Recommended cooking time: 12-13 minutes.
Produced and packaged by: Pastificio Artigiano Fabbri S.A.S. Piazza E. Landi, 18 50022 Strada in Chianti (Florence)
Hystory of Pasta Fabbri:
Since 1893 in Strada in Chianti, from father to son, the Fabbri family has been making pasta in the same way, without any changes, in the same square in the center of the village. At Pasta Fabbri, they still respect traditional pasta-making techniques: drying is ‘very slow’ (from 72 to 144 hours depending on the format), temperatures are strictly below 38°C and the pasta is drawn ‘al bronzo’, i.e. with the help of original bronze dies from the 1950s.
